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Skinny Spaghetti Squash Alfredo

Alfredo. I can actually feel my waste band tightening just by saying the word. Sticks of butter and cups of heavy cream, can you feel your arteries hardening? Well, with this spin on a traditional Alfredo recipe, you no longer have to change into sweat pants after dinner. I decided to make this with spaghetti squash to make it a bit more healthy and cut out some of the carbs. It was delicious. I tend to like spaghetti squash a bit crunchier when using it as a substitute for noodles, for added texture. I finished cooking the spaghetti squash to the perfect crunchiness and by the time I poured the sauce over it and took my first bite, it had already become a bit softer. So make sure not to over cook the squash or you will have more of a soup than a spaghetti dish. Also, this is such a cute dish because the shell acts as a perfect bowl. This is a great dish for entertaining, it looks like you puts hours into it by how cute it’s presentation is, when it really is quite easy and quick.

Ingredients:

1 medium-sized spaghetti squash

1 Tablespoon butter

3 cloves of garlic, finely minced

2 Tablespoons flour

1 1/2 cups milk (I used 1%)

1 Tablespoon light cream cheese

1 cup grated Parmesan cheese

1/4 teaspoon salt

1/8 teaspoon pepper

Crushed red pepper flakes and fresh parsley, for optional garnish

Directions:

1. Preheat oven to 350°. Spray cookie sheet with nonstick cooking spray. Cut spaghetti squash in half lengthwise, scoop out seeds with spoon. Place spaghetti squash, cut-sides down, on the baking sheet and bake for 40 minutes or until a sharp knife can be inserted with only a little resistance. Make sure to not overcook the squash for this recipe, because the sauce will continue to soften the noodles once you pour it over it. Remove squash from oven, and set aside to cool enough to be easily handled.

2. Once spaghetti squash has slightly cooled, scrape each half loosening the strands. Keeping the spaghetti strands in the shell.

3. For sauce, melt butter in small sauce pan over medium heat. Once butter is melted add garlic and saute for 1-2 minutes, stirring constantly to avoid burning. Add milk and flour, whisk until no clumps remain. Once milk is warm, add cream cheese and whisk until smooth. Remove from heat and add Parmesan, salt and pepper.

4. Place one half of spaghetti squash on a plate and pour desired amount of sauce over each half. I used about 1/3 of the sauce for each half. Top with more fresh pepper, red pepper flakes or whatever garnish you wish.

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2 thoughts on “Skinny Spaghetti Squash Alfredo”

This looks AMAZING! I’m making spaghetti squash tonight and am using your very simple recipe for baking the squash. Can’t wait to try your Alfredo sauce next time. Love that you keep the squash a bit crunchier for added texture.